The seafood, a very healthy food

The seafood is not only a delicacy, it is also an ideal food to include in a healthy diet because it offers many nutritional properties very beneficial to our health.

To begin, the seafood contains high quality proteins and all essential amino acids, basic organic compounds to for properly performing certain vital functions. As our body is unable to synthesize these amino acids, we must obtain them through diet.

Another prominent element in the nutritional composition of seafood are the minerals. Generally, its high content of potassium, sodium, iodine and magnesium is to be noted. The mollusks such as clams or cockles are also very rich in iron, while the shrimps contains a lot of calcium. As a trick, if we want to enable our body to better absorb these two minerals, we can incorporate into our seafoodrecipes ingredients rich in vitamin C -parsley, lemon, tomato, etc., as this vitamin contributes to a better assimilation of iron and calcium.

As for its vitamins content, seafood is rich in vitamin E, a high antioxidant power, and also in B group vitamins, among which especially folic acid, an essential element in the diet of pregnant women and of people with anemia. To a lesser extent, also contains group A vitamins, very important for the good health of the skin and eyes, and also vitamin D.

Low-fat food

In regards to its energy value, due to its low caloric contribution– generally, the different types of seafood do not reach 100 kcal per 100 grams-, as well as its low content of carbohydrates and fats, it comes out to be a very suitable food for people who are dieting to control weight. In addition, the seafood gives us polyunsaturated fatty acids, especially Omega 3, which help fight the risk of cardiovascular diseases.

As a final note, keep in mind that some seafood contains a significant amount of cholesterol, so it is recommended that people suffering from hypercholesterolemia consume it in moderation. The same recommendation is to be noted for people who have a high level of uric acid, as some seafood have a high amount of purines which, when assimilated into the body, are converted into uric acid.